Editors' Pick
Sheila's Sauteed Soft-Shell Crabs With Lemon Butter Sauce
photo by Probably This
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
3
ingredients
- 6 soft shelled crabs, cleaned and rinsed
- 1 cup all-purpose flour
- 2 tablespoons Old Bay Seasoning
- 2 eggs, beaten
- 2 tablespoons milk
- 6 tablespoons extra virgin olive oil
- 1⁄4 cup butter
- 2 tablespoons capers, drained
- 1⁄2 cup dry white wine (I always use Sauvignon Blanc)
- 4 medium lemons, juice of
- 2 tablespoons fresh flat-leaf parsley, chopped
directions
- In Ziploc bag, add flour and Old Bay seasoning. Seal and shake to mix.
- In bowl, combine eggs and milk.
- Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
- Heat 3 T. oil in large saute pan or skillet over medium heat. Add 3 crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown. (Be careful when cooking, because they sometimes will pop and/or spatter.) Remove crabs to serving dish.
- Heat remaining 3 T. oil in pan, then add the next 3 crabs and repeat cooking instructions.
- Do not clean out pan when crabs are removed, but add butter. Let the butter melt and turn a little brown. Add the capers and the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Pour sauce over the crabs and serve.
Reviews
-
Soft-shell crabs are just about my favorite thing to eat. I have them in the freezer year round ( crabplace.com). This recipe is delicious! Great idea using the Old Bay seasoning with the flour. It gave it a nice crust. And the lemons, wine and capers are absolutely wonderful with the crab. Great job!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!